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Preheat oven to 375 degrees F. Make the crust: Coat a 9-inch pie plate with cooking spray.
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Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess.
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Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine.
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Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
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Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup.
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(Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.)
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Freeze for 30 minutes.
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Bake crust until firm and turning darker around edges, 10 to 11 minutes.
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Remove from oven, and reduce oven temperature to 325 degrees F.
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Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
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11
Pour filling into warm piecrust.
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Bake until center is set, 25 to 30 minutes.
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13
Transfer to a wire rack, and let cool to room temperature.
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Refrigerate for at least 3 hours.
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15
Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice.
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Let stand for 30 minutes.
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Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes.
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Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
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Spoon berries over pie.
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Spoon meringue over top.
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Place pie under broiler, with rack in lowest position, until meringue is just browned.
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Alternatively, use a kitchen torch to brown the top.Looking for more dessert ideas?
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23
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
